Chef (Part Time)

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General Duties - Please note, this role is Part - time (Weekends)

Responsible for the effective operation of the kitchen and dining room. Provide advice and assistance in relation to portion size and plating.

Ensure a high standard of quality, quantity and specification is maintained in respect of goods received and meals prepared.

Responsible for ordering, checking and storing of supplies for the kitchen ensuring that the most competitive price is obtained at all times for goods purchased.

Ensure that supplies in the storing room are rotated on a regular basis and stocktaking is undertaken on a regular basis.

Liaise with Director of Nursing and other relevant personnel in respect of the planning and costing of menus.

Ensure that menus are varied and of good quality. Cater for any special diets.

Labelling, chilling and storage of foodstuffs.

Make sure that meals are of a high quality.

Serving food.

Implement cost control measures aiming to achieve maximum utilisation of resources.

Deal with complaints in an amicable manner and make Director of Nursing aware of same.

Ensure that each resident is treated with the utmost dignity at all times.

Maintenance of kitchen/dining area

Ensure that a high standard of cleanliness in line with statutory regulations is maintained in the area of food storage, preparation and service of meals and equipment.

Take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein.

Ensure that all equipment is checked on a regular basis and if defective reported immediately for repairing.

Record Keeping

Maintain up-to-date records, as dictated by Belmont House policies and procedures.

Report any mechanical defects and repair requirements.

Supervisory Responsibility

In conjunction with Director of Nursing identify the training needs of the catering personnel and assist as requested in the service education of staff. Ensure that all staff are adequately trained with regard to health and safety regulation.

In conjunction with Director of Nursing ensure full compliance of the HACCP system within the kitchen and ensure that any new developments are fully implemented.

Implement Health and safety policy and ensure that all personnel are familiar with the emergency and other Operational procedures and guidelines.

Build and maintain good interpersonal relationships in all areas of work.

Orientation of new employees to the kitchen/dining room and their duties. Ensure all employees allocated to the area are made aware of what is expected from them.

Ensure employees are effectively and efficiently deployed in kitchen/dining areas.

Monitor employee performance; ensure it is within the agreed professional standards.

Rostering of employees, maintaining records in relation to weekly rotas, daily routines. Ensure employees are efficiently deployed.

Ensure that leave is planned within the kitchen and dining room area to avoid locums.

Comply with Policies/Procedures

Maintain familiarity and comply with all Nursing Home policies and procedures in relation to your duty as Cook.

Comply with all safety regulations in accordance with the Safety, Health and Welfare at Work Act 2005 and maintain a hazard-free environment. Also, read and understand the Food Safety Policy.

Adhere to specifications, standards and procedures, including HACCP.

Wear proper health and safety clothing and footwear.

Report all incidents, including accidents, fire, stock loss, damage, unfit food to Director of Nursing and take such actions as may be appropriate.

Code of Conduct

Maintain a high standard of work performance, attendance and punctuality at all times.

Maintain good working relationships with colleagues.

Maintain good personal hygiene practices.

On-going Training/Meetings

Participate in Performance Review System and in-service training.

Train other staff, if requested.

Keep up to date in respect of modern developments in cooking, and food trends and assist in their introduction where necessary.

Attend meetings, as and when directed.

This list is not exhaustive. Catering Staff will be required to perform such other duties as appropriate to the post, as may be assigned to you from time to time by a designated person. You will be required to assist with special functions, from time to time.

Key Tasks & Schedule

Responsible for purchasing, preparation, cooking & service of all food stuffs to meet the requirements dietary & otherwise for our residents.

Checking all deliveries of food stuffs and temperature recording of perishable food.

To ensure a continued availability of freshly baked cakes & biscuits.

Menu planning in conjunction with the matron / proprietors and dietician so as to ensure our residents nutritional needs are met.

The daily checking and recording of the fridge & freezer temperatures and the prompt reporting of any malfunctions so as to ensure corrective action can be taken.

To ensure our HACCP plan is fully implemented and adhered to.

The kitchen equipment is kept in a clean and safe condition.

That all food is correctly stored and rotated properly.

Required

SKILLS, KNOWLEDGE & QUALIFICATIONS

• City & Guilds 706 - 1 & 2, or equivalent (achieved or working towards)
• Basic Food / Hygiene Certificate (H.A.C.C.P. certification)
• Ability to communicate effectively at all levels. English language ability must be such that the staff member is competent to communicate effectively with residents in relation to speaking, listening, reading and writing.
  
  

Team player

• Ability to work on own initiative
• Excellent English verbal & written
• Must provide Garda Vetting clearance in line with H.I.Q.A. requirements
  
  

Desired

• Intermediate Food / Hygiene Certificate
• Previous supervisory experience
• Experience of Food Preparation
  
  

Job Types: Part-time, Permanent

Benefits

• Company events
• Food allowance
• On-site parking
  
  

INDH

Job Types: Part-time, Permanent

Expected hours: 16 24 per week

Experience

• Chef: 1 year (required)
  
  

Work Location: In personSeniority level

• Seniority levelEntry level

Employment type

• Employment typePart-time

Job function

• Job functionManagement and Manufacturing
• IndustriesFood and Beverage Manufacturing

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